The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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Champlain Hotel

Clinton County, NY · August 13, 1901

On this menu 45 dishes

SOUFFLE OF CHICKEN'S LIVERS - PERIGEUEUX.
BOILED SMOKED JOWL, WITH SPINACH
Russian caviar
Little Necks
Horseradish
Mock Turtle-Francaise.
Consomme Vermicelli
Iced Beef Tea
Pickled onions
Queen olives
Boiled Salmon, Egg Sauce
Cucumbers
POTATOES HOLLANDAISE
Spring Chicken, Saute-Marengo.
Lamb Chops, Fried, English Style.
Omelette Celestine, Au Marasquin.
Kirschwasser Punch
Prime ribs of beef, roasted, dish gravy
Roasted Turkey, Stuffed, Cranberry Sauce.
GREEN PEAS
Onions in cream
Summer Squash
Green Corn, on Cob
Boiled Samp
boiled new potatoes
Mashed potatoes
Dressed Lettuce and Tomatoes
Farina Pudding
Pear pie
Raisin cake
Banana Ice Cream
Jelly roll
Custard Pie
ASSORTED CAKE
Brandy jelly
Plums
Oranges
peaches
Grapes
Mixed Nuts and Raisins
English Dairy Cheese
Coffee
Crackers
ROQUEFORT CHEESE
AMERICAN CHEESE